Whether you’re grilling bison, elk, beef, pork, chicken, or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it.
Gluten-free, Dairy-free, Nut-free, Vegetarian, Vegan
Makes 2 cups
Swap: Haskap berries, currants, or sour cherries for saskatoons
1 Tbsp extra-virgin olive oil
1 small shallot, finely minced
3 small garlic cloves, crushed
3 cups fresh or frozen saskatoons
1/2 cup brown sugar, packed
1/2 cup ketchup
1/4 cup maple syrup
1 Tbsp apple cider vinegar
2 tsp ground black pepper
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp ground mustard
2 Tbsp fresh lemon juice
- Warm the olive oil in a large saucepan over low heat. Add the shallot and garlic. Sauté until golden brown, about 10 minutes.
- Add the remaining ingredients except for the lemon juice to the saucepan. Bring the mixture to a boil, then turn the heat down to low. Simmer, stirring occasionally, for 45 minutes. The mixture will thicken and reduce slightly.
- Add the lemon juice and remove the sauce from the heat. Cool the mixture to room temperature. Purée the mixture with an immersion blender until smooth.
- Saskatoon berry barbecue sauce may be kept in the refrigerator in a sealed jar for up to 1 month.
Recipe by Sheryl Normandeau from The Little Prairie Book of Berries, copyright © 2021 by Sheryl Normandeau.